How soft is too soft when talking about softening butter to room temperature for baking?
If butter is to be "softened" or "at room temperature" prior to baking, you need to make sure it doesn't get TOO soft or it could result in some flat cookies. So, how to tell?
If you press your finger onto the top of the stick of butter, it should leave an indentation, but the butter should hold its shape. If you press on it and the butter squishes and oozes and your finger sinks into it, it's too soft.
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